| 词条 | Chakli |
| 释义 |
| name = Chakli | image = Chakali.JPG | image_size = 300px | caption = Chakli | alternate_name = Chakali, Chakri, Chakkuli | country = India | creator = | course = | served = | main_ingredient = rice flour, bengal gram flour, black gram flour | variations = | calories = | other = }}Chakli is a savoury snack from India. It is a spiral shaped snack with a spiked surface.[1] Chakli is typically made from flours of rice, bengal gram (brown chickpea) and black gram (urad daal). It has several variations, depending on the types and proportion of flours used. Murukku, a similar snack typically made without the Bengal gram flour, is also sometimes called "chakli". NamesOther names of the dish include {{lang-mr|चकली}}chakali, {{lang-kn|ಚಕ್ಕುಲಿ}} chakkuli, {{lang-gu|ચકરી}} chakri, {{lang-te|చక్రాలు}} chakralu, or జంతికలు jantikalu and {{lang-knn|Chakri or Chakkuli}}. Murukku, a similar dish typically made without the bengal gram, is also sometimes called "chakli". Kadboli is a similar dish, which is shaped by hand instead of an extruder.[2] In Indonesia, murukku and chakli variations are known as akar kelapa, and are particularly popular among Betawi.[2]The multi-grain chakli is the variation of chakli and it is a very healthy dish.[3] It includes nutritious ingredients like soy flour, yoghurt, rice flour,millet flour with ginger,green chilli.[4] It can be served as a delicacy during festivals like Diwali. Ingredients and preparationChakli is made from flours of rice, bengal gram (chickpea) and black gram (urad dal). Other ingredients include coriander seed powder, cumin seed (jeera) powder, sesame seeds, red pepper powder, turmeric powder, salt, asafoetida powder and oil.[5] Some variations also include green gram (moong) and pigeon pea (tuar/arhar) instead of black gram.[6] The flours and seed powders are mixed, and boiling water is added to make a dough. The dough is kneaded and shaped into circular forms, using a mould. In commercial food processing units, usually a chakli extruder is used for shaping the dough. The shaped dough is fried in hot oil, until it becomes brown in colour. It is then removed from the oil, drained and cooled.[5] See also
References1. ^{{cite book |author1=J. Smartt |author2=Emmanuel Nwokolo |title=Food and feed from legumes and oilseeds |url=https://books.google.com/books?id=1xUhAQAAMAAJ |date=30 June 1996 |publisher=Chapman & Hall |isbn=978-0-412-45930-6}} 2. ^{{cite web|url=http://www.poskota.co.id/berita-terkini/2010/08/23/kue-akar-kelapa-makanan-khas-lebaran-warga-bekasi |title=Archived copy |accessdate=2011-12-18 |deadurl=yes |archiveurl=https://web.archive.org/web/20120430130613/http://poskota.co.id/berita-terkini/2010/08/23/kue-akar-kelapa-makanan-khas-lebaran-warga-bekasi |archivedate=2012-04-30 |df= }} 3. ^{{cite book |author=Olivia Smith|title=West India Recipes|url=https://books.google.co.in/books?id=fYx2DwAAQBAJ&pg=PP12&dq=Chakli&hl=en&sa=X&ved=0ahUKEwij3-rQl5zfAhUZ9rwKHawgBVoQ6AEILzAB#v=onepage&q=Chakli&f=false}} 4. ^{{cit web|author=Ranveer Brar|url=https://livingfoodz.com/recipes/multigrain-chakli-484|title=Multigrain Chakli|publisher=Livingfoodz.com}} 5. ^1 2 {{cite book |author1=Edmund W. Lusas |author2=Lloyd W. Rooney |title=Snack Foods Processing |url=https://books.google.com/books?id=W_5wlzckPkMC&pg=PA488 |date=5 June 2001 |publisher=CRC Press |isbn=978-1-4200-1254-5 |pages=488–}} 6. ^{{cite book |author=Neera Verma |title=South Indian Cook Book |url=https://books.google.com/books?id=KHua3-_qTcYC&pg=PA46 |publisher=Diamond Pocket Books (P) Ltd. |isbn=978-81-7182-836-4 |pages=46–}} External links{{Commons category|Chakli}}{{Indian Dishes}}{{Legume dishes}} 3 : Indian snack foods|Legume dishes|Chickpea dishes |
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